Chinese name maltose mbth maltose is also called starch sugar, maltose, 4-O-α-D- glucopyranosyl -D- glucose. The main raw material maltose is a sugar food made from rice, barley, millet or corn by fermentation. Does it contain preservatives? No, the main nutrient maltose is a carbohydrate. Maltose containing amylase acts on starch, which makes the main edible effect of maltose sweet, mild in nature and beneficial to the spleen and stomach. Suitable for the crowd Maltose is suitable for the crowd: the general population can eat it, but diabetics should not eat it. Storage method: sealed, dried and preserved.
catalogue
1 materialized information
2 Introduction
3 physical properties
4 chemical properties
Five related foods
6 production method
7 Nutrition knowledge
8 related customs
9 isomaltose oligosaccharide
Materialized information editing
Density: 1.76g/cm3 melting point: 1 10℃ boiling point: 667.9℃760 mmhg flash point: 357.8℃ vapor pressure: 1.08 e-20 mmhg 25℃ Character: colorless crystal. It tastes sweet, about one-third as sweet as sucrose. Crystal water will not be lost in vacuum sulfuric acid or phosphorus pentoxide dryer at room temperature. It can reduce the ignition solution. Can be fermented by many yeasts. Maltase can hydrolyze it into two molecules α-D- glucose. Soluble in water, slightly soluble in ethanol, almost insoluble in ether. The relative density is 1.54. The melting point is 102 ~ 103℃. Specific curl [α] 20d+11.7→+130.4 (c = 4, in water). Uses: Biological culture medium. Polysulfide stabilizer. Colorimetric determination standard of brown in analytical chemistry.
Introduction editor
Maltose from a chemical point of view: maltose (maltose) is a chemical term and belongs to disaccharide. It's a white needle-like maltose crystal. However, ordinary maltose does not crystallize, and white maltose turns golden yellow because of adding sucrose during cooking, which increases its color and flavor. The chemical formula of maltose is: C 12H22O 1 1 disaccharide is formed by connecting two D- glucose molecules through 1, 4 bond in α configuration, which is reductive. The crystal precipitated from its aqueous solution or dilute alcohol solution is β hydrate containing one water molecule. Maltose is the main hydrolysis product of starch, glycogen, dextrin and other macromolecular polysaccharides catalyzed by β -amylase and then hydrolyzed by maltase into two D- glucose molecules. Inorganic acids such as hydrochloric acid can also hydrolyze maltose. Maltose in its free form does not seem to exist in cells. Maltose is the main component of edible maltose. When making, starch is used as raw material, and under the action of amylase in malt, products containing maltose can be obtained.
Physical attribute editing
White crystal, soluble in water, sweet (not as good as sucrose) (isomerized with sucrose).
Chemical property editing
(1) Reducible: It can react with silver mirror and is a reducing sugar. (2) Hydrolysis reaction: the product is 2 molecules of glucose. Maltose maltose has aldehyde group in its molecular structure, which is a reducing sugar. Therefore, it can react with silver ammonia solution through silver mirror, or it can react with newly made basic copper hydroxide to generate brick red precipitate. It can hydrolyze to produce two molecules of glucose under certain conditions. (3) Colorless or white crystals, and thick ones are thick slurry. The crystalline maltose of one molecule of water melts and decomposes at 102 ~ 103℃. Soluble in water, slightly soluble in ethanol. Reductive disaccharides include aldehyde group reaction and silver mirror reaction, and can also be heated with Bancroft reagent (prepared with copper sulfate, sodium carbonate or caustic soda, sodium citrate and other solutions) to generate brick red cuprous oxide precipitate. It can make bromine water fade and be oxidized into maltogenic acid. Hydrolyzed into 2 molecules of glucose under the heating of dilute acid or the action of α -glucosidase and used as food, nutrition, etc. It is made by hydrolysis of starch, which is usually made by mixing enzymes in malt with starch paste and fermenting at a suitable temperature. Maltose can be made into crystals and used as a sweetener, but the sweetness is only 1/3 of sucrose. Maltose is a cheap nutritious food, which is easily digested and absorbed by human body.
Related food editor
It is made of wheat and glutinous rice, sweet and delicious, rich in nutrition, and has the effect of invigorating stomach and promoting digestion. It is a kind of food suitable for all ages. Maltose production period In recent years, prebiotics and probiotics popular in the food industry are actually a kind of maltose-isomaltooligosaccharide. Many foods contain this nutritional ingredient, such as Yake V9 vitamin candy, Mengniu probiotic milk, Yuan Yefang malt additive, Youzhiyuan children's probiotic nutritional tablets, etc., all of which have achieved great success in the market by this concept.
Production method editing
The production of maltose is roughly divided into the following steps: first, soak wheat, let it germinate to three or four centimeters long, and take its buds and chop them for later use. Then wash the glutinous rice with maltose, pour it into a pot, stew it, stir it evenly with chopped malt and let it ferment for 3-4 hours until it becomes juice. Then the filtered juice is boiled into paste with strong fire, and amber candy is obtained after cooling. When eating, heat it, stir it out with two sticks, and pull the sugar as silvery white as Lamian Noodles. 1. Maltose can be produced in family workshops. The main production method is: 1. Select materials. Wheat (or barley), corn (or glutinous rice) and sweet potato which are dry, pure, free from impurities and mildew are selected as raw materials. The ratio of wheat to other raw materials is 1: 10, that is, wheat (or barley) 1 kg, corn (or glutinous rice) and sweet potato 10 kg. Corn needs to be ground into millet size, and sweet potato needs to be ground into bean dregs, but it can't be ground into powder. 2. sprout. Wash wheat or barley grains, put them in wooden barrels or crocks and soak them in water. Soaking water, cooling water in summer and warm water in winter. Soak the wheat grains for 24 hours, then take them out, put them into the laundry basket, and take a shower with warm water two or three times a day, with the water temperature not exceeding 30℃. After 3-4 days, when the wheat grows two leaves, cut it into pieces, and the more broken the better. Cooking. Clean the broken corn or glutinous rice, soak it in clear water for 4-6 hours, then take it out and drain it, put it in a big rice cooker or maltose steamer, steam it at 100℃ until the broken corn or glutinous rice has no hard core, take it out and spread it on a bamboo mat, and cool it to 40-50℃. 4. Fermentation. Mix air-cooled corn chips or glutinous rice with chopped malt or barley malt, ferment for 5-6 hours, then put into a cloth bag and tie it tightly at the mouth of the bag. Step 5 squeeze. Put the cloth bag on a press or a homemade juicer to squeeze out the juice, which is maltose. Concentrate. The decoction can be concentrated to a certain concentration after heating and boiling. When the water content is less than 65438 0.8%, it can be stored in a cool and dry place for more than 65438 0 years. Moisture less than 15% can be stored in a cool and dry place for a period of time. Secondly, in nature, maltose mainly exists in germinated grains, especially malt, hence the name. Under the action of starch invertase, starch is hydrolyzed to maltose, and maltose is hydrolyzed to two molecules of glucose.